Cranberry Walnut Stuffing Tarts Recipe
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Ingredients: |
Ingredients: Stuffing:
1/2 c butter
1 large onion, minced
2 cloves garlic, minced
1 cup celery, chopped
10 mushrooms, chopped
1 loaf dark Russian rye bread, torn or cut into pieces or small cubes
1 tbsp sage
2 egg white
2 apples, chopped (organic Gala work well)
1/2 c dried or frozen cranberries, chopped
1/2 c walnuts, toasted and chopped
1/2 c almonds (optional)
1 c vegetable broth
1 pkg frozen puff pastry
Creamy Miso Gravy:
2 tbsp miso
2 tbsp water
2 tbsp margarine
1/4 c flour
2 c vegetable broth
1 tbsp soy sauce
1 tbsp nutritional yeast
1/4 tsp black pepper
1 tsp cornstarch, as needed
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Directions: |
Directions:Stuffing:
Melt butter in pan. Cook onion, garlic, mushrooms and celery until soft. In a large bowl mix sage and bread pieces. Add egg whites, cranberries, nuts and apples. Toss lightly. Add onion mixture to bread mix, Add broth until desired consistency.
At this point stuffing is ready to be used in a bird or as a casserole. Bake in a preheated 375º oven for 45 min or as my favorite, in tarts.
Tarts:
The day before making the tarts, take out dough to thaw in the refrigerator. Roll out about 1/4 of package at a time on a lightly floured surface. Cut into 2 1/2 inch squares. Place each square in grease muffin tin. Spoon in dressing.
Bake in a preheated 375º for 35 minutes or until pastry is golden in colour.
Remove from oven and cool on rack. Pairs great with miso gravy and a great main for vegetarians.
Creamy Miso Gravy:
In bowl combine miso in water. Whisk until dissolved.
In a skillet, melt margarine, over medium-low heat. Whisk in flour to make a roux. Add the broth, soy sauce, nutritional yeast and pepper. Allow to cook until thickened stirring frequently. Add the cornstarch if needed to thicken further.
Remove from heat. Stir in miso (never heat or cook miso). Serve over stuffing or tarts. |
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